Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers-Reference-Cited by-同舟云学术

Curcumin encapsulation in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers

Published:2021 Issue:27 Volume:11 Page:16275-16284
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Lee Yeong-Sheng¹²³⁴,Tarté Rodrigo⁵²³⁴,Acevedo Nuria C.⁵²³⁴^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition

2. Iowa State University

3. Ames

4. USA

5. Department of Animal Science

Abstract

This study examined the stability and release of curcumin encapsulated in Pickering emulsions co-stabilized by starch nanoparticles and chitin nanofibers under different conditions.

Funder

Iowa Agriculture and Home Economics Experiment Station, Iowa State University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA01622A

Reference50 articles.

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3. REVIEW: Curcumin and Alzheimer's Disease

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